Michelle Gabel / The Post-StandardPastabilities' Spicy Hot Tomato Oil is served as a dip with its stretch bread (pictured) and as a pasta topping. It's also for sale at Pasta's Daily Bread, across from the restaurant in Syracuse's Armory Square.

WHERE IT'S AT:Pastabilities, 311 S. Franklin St., Syracuse. This downtown icon opened in 1982 and has been at this Armory Square location since 1985, when many of the surrounding buildings were just crumbling warehouses.

COOKING IT UP: Karyn Korteling, owner

WHAT IT IS: Spicy Hot Tomato Oil
The name is pretty descriptive, but it doesn't tell you that it's used both for dipping, with Pasta's equally famous stretch bread, and as a topping for pasta. It's definitely oil-based -- you can watch it separate on the plate. And yes, there are people who order the pasta even after having the spicy oil as a pre-meal dip. Be sure to have it topped with shredded Locatelli Romano cheese.

STORIES AND SECRETS: Korteling and her late husband, Patrick Heagerty, had operated Pasta's for seven years when they took a trip to Italy. While there, they stopped at roadside restaurant and had a dish with a spicy tomato oil. "It was obviously not a sauce, and had a sublime sweetness along with the spice," Korteling said. And they liked the way the oil coated the noodles.

On their return, they worked with the kitchen staff in Syracuse to recreate the oil from memory. The rest is Pastabilities' history -- and secret. Korteling acknowledges it contains oil, San Marzano tomatoes and garlic (because they're visible). She won't identify anything else.

It's far and away the most popular item at the restaurant. "People who move away call us because they really crave it," Korteling said.

Pasta's now sells about 150 gallons of spicy hot tomato oil each week, from the restaurant and to go from the Pasta's Daily Bread shop across the street.

THE TASTE: There is some sweetness to start, and that's soon followed by a fiery spiciness, along with a rich deep tomato flavor.

YOUR SUGGESTIONS: CNY Signatures is Weekend’s guide to the special treats and iconic eats of Central New York. If you know of an unusual or nearly one-of-a-kind dish that makes the place that serves it a destination, contact Don Cazentre at dcazentre@syracuse.com or 470-2297.